1, indica rice: indica-type non-glutinous rice, according to the cultivation of their planting seasons and the fertility period, can be divided into early indica rice, indica rice and late indica rice.
2, Japonica rice: non-glutinous rice of Japonica type, according to the cultivation season and fertility can also be divided into early Japonica rice, Japonica rice and late Japonica rice; this type of high-quality rice is mainly produced in the north of China's Yangtze River along the rice area;
3, Glutinous rice: glutinous rice, including indica glutinous rice and Japonica glutinous rice.
Rice to "fat and thin" and divided into two kinds: round-grained rice and indica rice. Japonica rice is short and wide, known as "fat boy rice", common pearl rice, crystal rice, northeastern rice, etc.; and indica rice is long and slender, common Thai rice, silk rice, Chinese rice, cat's teeth rice, etc.; these two kinds of rice in the straight-chain starch content have a big difference, the former rice bloat smaller and sticky, suitable for porridge, the latter rice bloat larger and sticky, suitable for porridge. The latter is more distensible and less sticky, suitable for stewing. According to information, rice contains 90% of the quality of starch, and starch, including straight-chain starch and branched-chain starch two kinds of starch, starch ratio is different directly affects the cooking quality of rice, straight-chain starch viscosity is small, branched-chain starch viscosity. The cooking and eating quality of rice is mainly from the rice straight chain starch content, pasting temperature, gelatin consistency, grain extension, aroma and other aspects of the comprehensive assessment.